益生菌发酵对胡萝卜水溶性多糖调节小鼠免疫功能的影响

Preliminary study on immunomodulatory effects of carrot water-soluble polysaccharides before and after probiotic fermentation

采用水提醇沉法从益生菌发酵前后的胡萝卜汁中提取水溶性多糖(分别记为WSP-n和WSP-p),并基于环磷酰胺诱导的免疫抑制小鼠模型,评价它们的免疫调节功能差异。结果显示,WSP-n与WSP-p均能提高胸腺指数、减缓脾脏肿大、抑制T淋巴细胞亚群分化异常和提高NK细胞毒性作用,同时能提高脾脏中细胞因子水平和血清中免疫球蛋白含量,并且WSP-p的作用强于WSP-n。表明胡萝卜多糖能有效改善机体的免疫机能,且益生菌发酵可增强胡萝卜多糖的免疫调节功能。

In this paper,immunosuppressive mice induced by cyclophosphamide are used to study the immunomodulatory effects of carrot polysaccharides before(WSP-n) and after(WSP-p) fermentation by probiotics.The results show that both WSP-n and WSP-p can increase thymus index,alleviate spleen enlargement,inhibit T lymphocyte subset differentiation abnormally,and increase NK cell toxicity,increase cytokine levels in spleen and serum immunoglobulin level.In addition,WSP-p works better than WSP-n.This indicates that carrot polysaccharide can effectively improve the immune function of immunosuppressive mice induced by cyclophosphamide,and probiotic fermentation enhances the immune regulation function of carrot polysaccharide.